This is a perfect salad for potlucks and cookouts. It’s a super easy make-ahead dish.
You may know this dish by another name as the name seems to be a mystery of sorts. I have heard it called “Calico Salad,” and I’m figuring this is due to the color combination of ingredients. Then I’ve heard it called “Vegetable Salad,” but that just seems wrong for this dish. I know it’s made up of vegetables, but that name isn’t a good fit. I’ve heard others call it “Shoepeg Corn Salad” and “LeSueur Pea Salad,” and the reasons for those names are a given. But the name that puzzles me the most is Winter Salad, especially since this salad is super popular at many summer potlucks or cookouts. I’m guessing this name comes from the fact that most of the ingredients are canned and readily available during the winter months when summer’s bounty seems far off. And since it’s a cold dish, it’s perfect for summer anyway. Lastly, we have a simple common name. A name I think is most fitting for this salad, and that’s just plain ole Marinated Salad. Simple right? So, marinated salad it is!
So what exactly is this salad of many names?
Marinated Salad is a combination of these ingredients:
- White tender shoepeg corn
- Petite sweet peas
- French-style green beans
- Green onions
- Green pepper
These ingredients are combined with a sweet oil and vinegar dressing similar to that used in a three-bean salad.
This recipe is SO easy and relatively quick to make. Make a double or triple batch if you’re making it for a crowd because it will go fast.
Regardless of what you call it, unlike its name, one thing is for sure, and that is you, and everyone will love this Marinated Salad!
You might also like these dishes for potlucks and cookouts:
If you’re familiar with this marinated salad, I’d love to know what you call it. Don’t be shy, you know I love talking with you in the comments!
- 1 can White shoepeg corn
- 1 can Green beans French-style
- 1 bunch Green onions
- 1 small jar Pimentos
- 1 Green pepper
- 1-2 stalks Celery
- 1/2 cup Vinegar (I use apple cider vinegar)
- 1/2 cup Sugar
- 1/2 cup Oil (I use olive oil)
- 1/2 tsp Salt
- 1-2 tsp ground coarse pepper
Drain and rinse all canned items
In a saucepan, mix marinade ingredients together and bring to a boil.
Pour over the salad while hot.
Let stand overnight in the refrigerator.
This will keep up to two weeks in the refrigerator. The longer it stands the better it is.
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